Scott Pickett’s ESP is closing. Get in quick – in just over two weeks its memorable eight-course tasting menu will be gone forever.

• After 19 years as barista at Pellegrini’s, Matt Picone has opened his own trattoria. The fresh-pasta bar is dedicated to his late father.

Austro is South Melbourne’s new Austrian-inspired bakery by the duo behind Hausfrau. Head in for shakshuka croissants, hazelnut, frangipane and cherry tarts, and beef and Marsala pies.

• Squeeze into Little Lon Distilling Co, if you can find room. It’s a tiny, new, 20-seat gin distillery in a heritage-listed CBD cottage.

Moroccan Soup Bar 2.0 takes the shape of a new takeaway spot up the road from the original. BYO container for a $2 discount.

• The latest line-up for pop-up street food market HWKR has been announced. It includes a mystery Masterchef contestant, a cult Sydney burger joint and desserts in the shape of cartoon characters.

• After closing for extensive renovations earlier this year, Wabi Sabi salon is back, and it’s bringing with it a purely pescatarian and vegetarian menu.

• For three more weeks you can pick up Mankoushe’s well-loved Lebanese and Turkish dishes a little closer to the CBD at its Collingwood pop-up.

• Learn how to make “bee bread” – and what it is – at this three-hour workshop at Northcote’s Studio Local, co-hosted by All Are Welcome’s Boris Portnoy.

Longsong’s David Moyle is collaborating with winemaker and distiller Andrew Marks (Gembrook Hill, The Wanderer Wines, Melbourne Gin Company) on a series of dinners. The first will begin with a grilled fish-stick sandwich and end with a dried-fruit tart with sour cream, with Yarra Valley wines to match.

• The crew behind Babu Ji and Piquancy is opening a third restaurant. It’ll be another contemporary Indian spot, but more relaxed than the others.

Transformer, Vegie Bar’s sophisticated, experimental sibling is hosting a five-course truffle and cheese vegetarian degustation.

• Japanese food store and eatery Calia is opening at Chadstone. There’ll be wine and whisky tastings, masterclasses, and a refined yum cha restaurant upstairs.